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Bruschetta from the Grill Recipe

Bruschetta from the Grill Recipe

Dijon mustard, mayonnaise and oregano make a savory spread for chopped tomatoes, garlic and fresh basil in this fun twist on a favorite appetizer. This grilled bruschetta gets rave reviews every time I serve it. —Mary Nafis, Chino, California
TOTAL TIME: Prep: 15 min. + chilling Grill: 5 min. YIELD:8-10 servings

Ingredients

  • 1 pound plum tomatoes (about 6), seeded and chopped
  • 1 cup chopped celery or fennel bulb
  • 1/4 cup minced fresh basil
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 3 tablespoons Dijon mustard
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • MAYONNAISE SPREAD:
  • 1/2 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1 tablespoon finely chopped green onion
  • 1 garlic clove, minced
  • 3/4 teaspoon dried oregano
  • 1 loaf (1 pound) French bread, cut into 1/2-inch slices

Directions

  • 1. In a large bowl, combine the first eight ingredients. Cover and refrigerate for at least 30 minutes. For mayonnaise spread, in a small bowl, combine the mayonnaise, mustard, onion, garlic and oregano; set aside.
  • 2. Grill bread slices, uncovered, over medium-low heat for 1-2 minutes or until lightly toasted. Turn bread; spread with mayonnaise mixture. Grill 1-2 minutes longer or until bottoms of bread is toasted. Drain tomato mixture; spoon over tops. Yield: 8-10 servings.

Nutritional Facts

1 serving (2 each) equals 268 calories, 15 g fat (2 g saturated fat), 4 mg cholesterol, 735 mg sodium, 28 g carbohydrate, 2 g fiber, 5 g protein.